Print

Perfect Pumpkin Banana Bread with Cream Cheese Swirl

pumpkin banana bread with cream cheese swirl - featured image
Print Recipe

This pumpkin banana bread combines the moistness of banana bread with the velvety texture of pumpkin, topped with a tangy cream cheese swirl. It’s the perfect fall treat that will convert even the biggest pumpkin skeptics.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 cup pumpkin puree
  • 1 cup mashed ripe bananas (about 2 large or 3 medium bananas)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Position rack in center of oven. Line a 9×5-inch loaf pan with parchment paper or grease well.
  2. In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, mashed bananas, and vanilla extract until smooth.
  4. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined (12-15 strokes). Do not overmix.
  5. In a small bowl, beat softened cream cheese with ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract until smooth and creamy using a hand mixer.
  6. Pour half of the pumpkin banana batter into prepared loaf pan and spread evenly. Drop spoonfuls of half the cream cheese mixture over batter. Pour remaining batter on top, then add remaining cream cheese in spoonfuls. Gently swirl with a butter knife or skewer (5-6 figure-eight motions).
  7. Bake for 55-65 minutes, starting to check at 50 minutes. Insert a toothpick into center (avoiding cream cheese swirl) – it should come out clean or with a few moist crumbs. Top should be golden brown and spring back when pressed.
  8. Cool in pan on a wire rack for 15 minutes. Lift out using parchment overhang and transfer to rack to cool completely before slicing.

Notes

Use very ripe, spotty bananas for best flavor. If bananas aren’t ripe enough, roast them at 300°F for 15 minutes until skins darken, then cool before mashing. Use full-fat cream cheese softened to room temperature for a smooth swirl. Do not overmix the batter to avoid tough bread. Let bread cool completely before slicing to allow cream cheese swirl to set. Bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, cream cheese swirl, fall baking, quick bread, pumpkin bread, banana bread

Find it online: https://tastytuck.com/perfect-pumpkin-banana-bread-with-cream-cheese-swirl/